- Cook Time: 20 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 568
- Carbohydrate Content: 20g
- Fat Content: 48g
- Fiber Content: 1g
- Protein Content: 15g
- Saturated Fat Content: 26g
- Sodium Content: 1.77g
- Sugar Content: 0g
Taleggio, bacon & spring onion tart Recipe
Taleggio, bacon & spring onion tart is a Quiche recipe for 6 people, takes only 15 mins; recipe has shortcrust pastry, back bacon and spring onion.
Ingredients
- Spring Onion - 6 spring onions, chopped
- Egg - 2 large eggs and 2 egg yolks
- Milk - 150ml milk
- Double Cream - 284ml carton double cream
- Shortcrust Pastry - 230g pack ready rolled all-butter shortcrust pastry (Sara Lee, from Sainsbury's, is exceptionally good)
- Back Bacon - 4 rashers unsmoked back bacon (total weight about 140g/5oz), cut into lardons (small cubes)
- Taleggio Cheese - 140g taleggio cheese, cut into 1cm cubes
Instructions
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Line a 4cm deep, 22cm loose-bottomed tart tin with the pastry, letting the excess hang over the top edge. Prick the base, fill with crumpled foil and bake blind for 15 minutes.
- Meanwhile, cook the bacon in a non-stick pan over a fairly high heat for 5 minutes until browned and quite crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the spring onions in the fat over a moderate heat for 1 minute until softened. Remove with slotted spoon and tip over the bacon.
- Take the pastry case out of the oven and remove the foil. Reduce the heat to fan 160C/conventional 180C/gas 4. Beat the cream, milk, eggs and egg yolks. Stir in the bacon, spring onions and a little salt, then pour into the case. Scatter with the cheese and black pepper, then bake for 30 minutes until pale golden and just firm to the touch.
- Remove from the oven and trim excess pastry with a knife. Leave in the tin to cool a little, then slide on to a wire rack and leave until cold.
- For a picnic, make the tart up to 6 hours ahead and return it to the clean tin once it's cold. Wrap the whole thing in cling film or foil and keep in a cool place (not the fridge or it will get soggy).